Wagyu porterhouse 8+ Australia
WAGYU PORTERHOUSE 8+ AUSTRALIA
The Wagyu Porterhouse 8+ from Australia is an impressive cut that brings together the best of both worlds. On one side of the bone, you’ll find tenderloin; on the other, the richly flavoured striploin. Thanks to the sturdy T-shaped bone, everything stays perfectly in place during cooking — and it also adds extra flavour to the meat. With a marbling score of 8, this cut is rich in intramuscular fat, which slowly melts during cooking, resulting in a buttery texture and deep, full flavour. Ideal for grilling or oven-roasting whole.
WHAT IS A PORTERHOUSE?
A porterhouse is a classic among steaks. It’s cut from the rear end of the short loin and includes two distinct cuts: tenderloin and striploin, separated by the signature T-shaped bone. Compared to a T-bone, the porterhouse features a larger portion of tenderloin, making it a more generous steak. Because you get two different textures and flavour profiles in one cut, it’s a favourite among meat lovers. Best cooked whole and sliced from the bone after resting. Impressive to share — or enjoy all to yourself.
WAGYU 8+ FROM AUSTRALIA
This meat comes from Wagyu cattle raised in New South Wales, Australia. The animals are raised in a natural environment and fed a carefully balanced diet that promotes fine marbling. They’re raised without hormones or unnecessary additives. A marbling score of 8 means the fat is beautifully and evenly distributed throughout the meat. As it melts during cooking, it delivers rich flavour and a tender texture — without feeling greasy or heavy.
ORDER WAGYU PORTERHOUSE 8+ ONLINE?
You can easily order this porterhouse online at The Butchery. Each piece is hand-cut, triple-trimmed, vacuum-packed, and quick-frozen to preserve quality during delivery. Order before 11:00 AM, and your order will be delivered the same evening in the Netherlands and Belgium. Prefer a different time? No problem — simply choose the moment that suits you best.
A Porterhouse is a robust steak that you can prepare in various ways. Below you will find a handy guideline. Scroll through it and choose your cooking method!
Porterhouse Low and Slow Cooking (Searing & Finishing in the Oven)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven to 120°C for even cooking and the pan or grill to maximum heat.
Roast or grill the meat until browned all around in a large pan with butter or on the grill until completely brown and any fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the roasted steak in a baking dish, and add the drippings.
Time: Use the schedule below for your own planning; these times are indicative.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
Rare 52°C
Medium rare 54°C
Medium 57°C
Rose/Well-done 62°C
Consider a total preparation time of 45 minutes.
Reverse Sear Porterhouse
(Cooking & Searing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperatures are 2 degrees below the desired final temperature. The last 2 degrees are added during searing.
Sear or grill the meat until browned and crunchy all around until the desired core temperature is reached.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
- Rare 52°C (beef, veal)
- Medium rare 54°C (beef, veal)
- Medium 57°C (beef, lamb, veal)
- Rose/Well-done 62°C (lamb)
Consider a total preparation time of 1 hour.
Preparing Porterhouse Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum. But normally, the packaging can go straight into the warm water bath).
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch; searing or torching will not increase the temperature further.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice.
Sous Vide Stick Settings for Porterhouse
Rare: 52°C in 3 hours
Medium: 54°C in 3 hours
Medium/Rare: 56°C in 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 940.50 |
| Energie (kcal) | 225.00 |
| Vet (g) | 16.40 |
| Verzadigd vet (g) | 7.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 19.40 |
| Zout (g) | 0.08 |
Wagyu porterhouse 8+ Australia
Wagyu porterhouse from Australian Wagyu beef.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Wagyu porterhouse from Australian Wagyu beef.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
WAGYU PORTERHOUSE 8+ AUSTRALIA
The Wagyu Porterhouse 8+ from Australia is an impressive cut that brings together the best of both worlds. On one side of the bone, you’ll find tenderloin; on the other, the richly flavoured striploin. Thanks to the sturdy T-shaped bone, everything stays perfectly in place during cooking — and it also adds extra flavour to the meat. With a marbling score of 8, this cut is rich in intramuscular fat, which slowly melts during cooking, resulting in a buttery texture and deep, full flavour. Ideal for grilling or oven-roasting whole.
WHAT IS A PORTERHOUSE?
A porterhouse is a classic among steaks. It’s cut from the rear end of the short loin and includes two distinct cuts: tenderloin and striploin, separated by the signature T-shaped bone. Compared to a T-bone, the porterhouse features a larger portion of tenderloin, making it a more generous steak. Because you get two different textures and flavour profiles in one cut, it’s a favourite among meat lovers. Best cooked whole and sliced from the bone after resting. Impressive to share — or enjoy all to yourself.
WAGYU 8+ FROM AUSTRALIA
This meat comes from Wagyu cattle raised in New South Wales, Australia. The animals are raised in a natural environment and fed a carefully balanced diet that promotes fine marbling. They’re raised without hormones or unnecessary additives. A marbling score of 8 means the fat is beautifully and evenly distributed throughout the meat. As it melts during cooking, it delivers rich flavour and a tender texture — without feeling greasy or heavy.
ORDER WAGYU PORTERHOUSE 8+ ONLINE?
You can easily order this porterhouse online at The Butchery. Each piece is hand-cut, triple-trimmed, vacuum-packed, and quick-frozen to preserve quality during delivery. Order before 11:00 AM, and your order will be delivered the same evening in the Netherlands and Belgium. Prefer a different time? No problem — simply choose the moment that suits you best.
A Porterhouse is a robust steak that you can prepare in various ways. Below you will find a handy guideline. Scroll through it and choose your cooking method!
Porterhouse Low and Slow Cooking (Searing & Finishing in the Oven)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven to 120°C for even cooking and the pan or grill to maximum heat.
Roast or grill the meat until browned all around in a large pan with butter or on the grill until completely brown and any fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the roasted steak in a baking dish, and add the drippings.
Time: Use the schedule below for your own planning; these times are indicative.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
Rare 52°C
Medium rare 54°C
Medium 57°C
Rose/Well-done 62°C
Consider a total preparation time of 45 minutes.
Reverse Sear Porterhouse
(Cooking & Searing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperatures are 2 degrees below the desired final temperature. The last 2 degrees are added during searing.
Sear or grill the meat until browned and crunchy all around until the desired core temperature is reached.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
- Rare 52°C (beef, veal)
- Medium rare 54°C (beef, veal)
- Medium 57°C (beef, lamb, veal)
- Rose/Well-done 62°C (lamb)
Consider a total preparation time of 1 hour.
Preparing Porterhouse Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum. But normally, the packaging can go straight into the warm water bath).
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch; searing or torching will not increase the temperature further.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice.
Sous Vide Stick Settings for Porterhouse
Rare: 52°C in 3 hours
Medium: 54°C in 3 hours
Medium/Rare: 56°C in 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 940.50 |
| Energie (kcal) | 225.00 |
| Vet (g) | 16.40 |
| Verzadigd vet (g) | 7.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 19.40 |
| Zout (g) | 0.08 |
